Snow Pea Salad With Shallot Tarragon Recipes

SNOW PEA SALAD WITH SHALLOT & TARRAGON

Steps:

• In a large bowl whisk together the mustard & oil. Than season woth salt & pepper. Than mix in the shallot or onion, snow peas & tarragon. Mix well to coat everything.
• Note: To store, cover tightly & place in ice box for 6 hours.

LETTUCES, SPROUTS AND SNOW PEAS WITH RADISH WATER

Steps:

• Place shallots in a small bowl, add ginger juice, rice wine vinegar, mirin and 1/4 teaspoon salt. Turn to coat, and adjust brine to taste. Reserve in refrigerator.
• Cut tomatoes into eight pieces, place in a blender and liquefy. Strain into a small bowl through a fine mesh sieve or a heavy-duty paper towel. You should have about 1/2 cup tomato water. Rinse and dry blender jar.
• Place ice cubes from two trays in a roasting pan and fill it halfway with water. In a sauté pan, heat grapeseed oil. Add scallion tops and 1/4 teaspoon salt and cook, stirring, one minute. Transfer to a small bowl and place in the ice bath.
• Bring 2 cups water to boil with 1/4 teaspoon salt. Cook snow peas about one minute. With a slotted spoon, transfer snow peas directly to ice bath to stop cooking. Return water to boil and add green peas. Cook one minute, add tarragon, stir once, and strain, reserving 2 ounces cooking liquid. Place green peas, tarragon and reserved liquid in blender and process until smooth. Press through fine sieve into a small bowl and chill over ice bath. You should have 1/2 cup tarragon-green pea purée. Rinse and dry blender, add scallions and oil, and pulse to a chunky purée. Reserve.
• Remove snow peas from ice bath. Remove their strings and cut peas into thin strips. Place lettuces in a salad bowl, add sliced snow peas, sprouts and basil. Toss.
• For the dressing: Grate daikon into a separate bowl. Add 1/4 cup tomato water, 2 tablespoons scallion oil, 3 tablespoons pea-tarragon purée, 2 tablespoons shallot pickling brine and the extra virgin olive oil. Taste and adjust seasonings.
• Dress salad to taste, and season with salt and pepper. Divide salad evenly among six plates, garnish with shallot pickles and myoga slices, and serve immediately.

PEA SALAD WITH TARRAGON AND PEA SHOOTS

Steps:

• Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
• Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later).
• Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander.
• Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.
• Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.)
• Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately.

SNOW PEA SALAD

Steps:

• Trim ends of snow peas and pull off strings. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle in thin julienne. Place in a bowl of ice water.
• In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
• In a 12-inch skillet, heat extra-virgin olive oil over medium heat. Add pancetta and cook until fat is rendered. Do not allow pancetta to brown. Add onion and cook on low until soft and transparent. Remove from heat. Drain snow peas and add to skillet. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes. Remove from heat.
• Whisk lemon dressing and pour into skillet. Add mint and toss. Season with salt and pepper. Transfer to shallow bowls, scatter cheese on top and serve.